Ingredients
- 6 medium flour tortillas
- 12 oz Philly cheesesteak meat
- 1 cup nacho cheese sauce
- 1/2 cup chopped bell peppers
- 1/2 cup chopped onions
- Salt and pepper, to taste
- Olive oil, for cooking
- Oil for frying
- Fresh parsley, for garnish
Instructions
- Heat oil in a deep-sided skillet. Fry each tortilla for 1 minute per side, or until lightly browned and slightly crispy. Drain on a paper towel-lined plate and fold into taco shape while warm.
- In a separate skillet, heat olive oil and sauté chopped onions and bell peppers until tender. Remove and set aside.
- In the same skillet, add cheesesteak meat and cook until browned. Season with salt and pepper to taste.
- Fill each fried tortilla with cooked cheesesteak meat.
- Top with sautéed onions and peppers, then drizzle with nacho cheese sauce.
- Garnish with freshly chopped parsley and serve warm.
Notes
- Use pre-sliced ribeye or shaved beef for authentic flavor.
- To save time, you can use store-bought crispy taco shells instead of frying tortillas.
- Customize with mushrooms, provolone cheese, or jalapeños for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 taco
- Calories: 417
- Sugar: 3g
- Sodium: 704mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 53mg
